Monday, August 27, 2012


Well, our time in Florida is winding down.  Each day, we box up more things, make more arrangements, and our house looks less like our home.  As a matter of fact, it's a mess.  We're at the point where we don't want to buy any more groceries than necessaryso we're eating whatever is here in order to clean out the freezer and pantry.  Needless to say, our meals are becoming interesting.  This one turned out well, though, and because there's a little bit of every flavor in it, I figure it could appeal to almost any taste.  Hence, the name:


1 can chili-ready tomatoes
1 tomato, chopped
1 c vegetable broth
2 Tbsp lime juice
1 pkg. taco seasoning mix
2 tsp sugar
1 tsp oregano
4 boneless, skinless chicken breasts
2 Tbsp extra-virgin olive oil
1 tsp sugar

In a large bowl, whisk together tomatoes, broth, juice, seasoning mix, sugar, and oregano.  Place chicken breasts in a cast iron Dutch oven; pour tomato mix over chicken.  Bring to a boil over high heat; stir, lower heat, cover and simmer 20 minutes, stirring occasionally.  When chicken is done, stir in olive oil and sugar.  Arrange chicken on bed of rice.  Spoon sauce over chicken.  

As for the rice, just cook 2 cups of white rice in the usual manner, but while cooking add 1/4-1/2 tsp curry powder.

 music to cook by

Buenavista Social Club - Candela - Live Amsterdam

Until next time, Happy Cooking!  : )

“Things change. And friends leave. Life doesn't stop for anybody.”  Stephen Chbosky



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